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DESSERT IN A PINCH: PALMIERS

When I was a kid, there was a fantastic French bakery across the street from my doctor's office. It was there that I was first introduced to the magnificent palmier - or as I called them, "elephant ears." These delectable desserts are a flaky, sweet, and light treat that are almost ridiculously easy to make. As in 3 ingredients and 15 minutes later, you will have mouth-wateringly perfect palmiers. I made one sheet using plain sugar and the other with a cinnamon sugar mixture. They were so good that John and I gobbled them up before I could take any pictures....drats. Oh well. I never said I was disciplined when it came to waiting to eat dessert! Thank god for patient chefs like Emma at Poires Au Chocolat (ps check out her blog - your hips might regret it, but your mouth sure won't) who not only can wait but also has stellar food photography skills.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt
mixture on a flat surface such as wooden board or marble. Unfold each
sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar
mixture on top, spreading it evenly on the puff pastry. This is not
about sprinkling, it's about an even covering of sugar. With a rolling pin,
roll the dough until it's 13 by 13-inches square and the sugar is
pressed into the puff pastry on top and bottom.

Fold the sides of the
square towards the center so they go halfway to the middle. Fold them
again so the two folds meet exactly at the middle of the dough. Then
fold 1 half over the other half as though closing a book. You will have 6
layers. Slice the dough
into 3/8-inch slices and place the slices, cut side up, on baking
sheets lined with parchment paper. Here's a visual for this step in case you need it.

Place the second sheet of pastry on
the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture,
and continue as above. (There will be quite a bit of sugar left over on
the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

awe - elephant ears!!! i love that Kir, and wow how totally yum-de-lum they look too. i bet yours mirrored the profesh ones to a t!!! what a chefster you are to attempt pastry; it's always been something that scared me off because it sounds like the haute couture of the cooking world. i'm surprised to hear this recipe is easy and good gosh 15 minutes sounds like a breeze, thanks for the tip off lades.

hey, and thanks so much for coming by ye ol' blog. it was awesome to be reminded to check in here too. life gets away on me and i haven't been so swell about getting around the blogosphere lately. totally busted : ( gonna be taking a break soon and then hoping to have more time. your blog is looking ah-friggin-mazing! the graphics are fine tuned perfections and all the layouts, drop shadows and fun assortments within the collages, well i LOVE every detail. gonna continue on for a bit more to see what else is going on in your lovely life! xoox ♥